Westerfield White Soup

Ingredients

• five pounds of meat
• three quarts of cold water
• an ounce and a half of salt
• one mild onion
• twenty corns of white pepper
• two or three blades of mace
• a pint of thick cream
• an ounce and a half of almonds
• two ounces of very fresh vermicelli

Method

1. 1

   Break the bone of veal and stew with water.

2. 2

   Add salt, onion, pepper, and mace.

3. 3

   Strain after reducing by one-third, cool, remove fat, and reheat.

4. 4

   Mix in cream and vermicelli, simmer for one minute, and serve immediately.

Nutrition per serving

Estimated from matched ingredients across 13 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 48. The excerpt below is the record exactly as published.

WESTERF1ELD WHITE SOUP. Break the bone of a knuckle of veal in one or two places, and put it on to stew, with three quarts of cold water to the five pounds of meat ; when it has been quite cleared from scum, add to it an ounce aud a half of salt, and one mild onion, twenty corns of white pepper, and two or three blades of mace, with a little cayenne pepper. When the soup is reduced one-third by slow simmering strain it off, and set it by till cold ; then free it carefully from the fat and sediment, and heat it again in a very clean stewpan. Mix with it when it boils, a pint of thick cream smoothly blended with an ounce of goop errowroot, two ounces of very fresh vermicelli previously boiled tender in water slightly salted and well drained from it, and an ounce and a half of almonds

Cook this with the app: pantry check, scaling, and the assistant.